Just J.Faye

Hiking & Other Adventures

Bacon Scotcheroos

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On Wednesday night I met my friends for a bacon themed dinner. Yeah, BACON THEMED. It was amazing. My contribution: bacon scotcheroos.

bacon scotcheroos About a year and a half ago two of my friends and I started getting together for themed dinners. The host chooses the theme and prepares the main course. The other two bring an appropriate appetizer/dessert/drink to fit. Our dinners have ranged from Indian to pizza to crockpot to Brazilian to picnic to paleo to seafood.

I don’t know how it took us so long to get to bacon, but it happened. A bacon avocado salad followed by bacon wrapped chicken thighs and then rounded out by these bacon scotcheroos. Yeah. Delicious.

These dinners, I love them. We catch up on each other’s lives. Natalie and I will say something completely random in unison. Senthil will look at us like we are crazy – sometimes it’s hard to tell if he loves or hates us. One time (after a bottle of wine or two) we booked a trip to Atlanta for the Midtown Music Festival. Another time (after a caipirinha or two) we bought concert tickets to Phantogram. Then there was that time (after a vodka soda or two) we “performed” La Bamba over and over again on Rockband. This time we drank a lot of water, discussed Bonnaroo & other music festivals, and called dibs on a trip to India. Our next dinner is French themed. Who knows what will happen there.

bacon scotcheroos Anyways, back to bacon scotcheroos. What you really care about here.

For those of you unfamiliar (who are you?!), scotcheroos are similar to rice krispie bars, but instead of marshmallows they are held together with a mix of peanut butter, Karo syrup, and sugar. Then they are topped with chocolate and butterscotch, so you are left with a sweet, crunchy, chewy bar of deliciousness.

To fit the bacon theme and because there just wasn’t enough calories in the original version of these bars, I added bacon to the rice krispies mixture and sprinkled some sea salt on top. This savory addition helps cut some of the sweetness and also makes them extra delicious. I mean… bacon, chocolate, peanut butter. Triple win.

bacon scotcheroos What you need to do is bake that bacon. Eat one slice, then cut the rest into tiny pieces. Mix together the Karo syrup and brown sugar until it boils. Stir in some chunky peanut butter until it’s melted. Then add in the bacon bits and rice krispies. Press this mixture into a greased pan. I give you permission to taste test here.

Now go melt some chocolate chips and butterscotch chips. Pour it over the rice krispies and top with sprinkles of sea salt. Hide the pan somewhere until it sets. Then cut them up and give them to all your friends. Eat one or two and don’t even feel bad about it. But then make sure to workout extra hard later.

bacon scotcheroos These bars are super quick and simple to make. They freeze well. They transport easy. And they taste amazing. I don’t know what else I can say to convince you to try them, except… bacon.

bacon scotcheroos

Bacon Scotcheroos
 
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Adding bacon into classic scotcheroos is just wonderful. These bars are simple treat to put together. Plus, they have bacon, peanut butter, and chocolate. Triple win.
Serves: 20
Ingredients
  • 12oz package thick-cut bacon
  • 1 cup brown sugar
  • 1 cup light Karo syrup
  • 1 cup crunchy peanut butter
  • 6 cups rice krispies
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • Sea salt, for sprinkling
Instructions
  1. Grease a 9x12 cake pan. Preheat the oven to 400 degrees. Line two baking sheets with foil.
  2. Spread the bacon out between the foil-lined pans. Bake for 20 minutes or until the bacon is baked to your liking. Chop into pieces and set aside.
  3. In a large saucepan, add the brown sugar and Karo syrup. Stir over medium-high heat until the mixture begins to boil. Remove the pan from the heat.
  4. Stir in the peanut butter until it melts.
  5. Stir in the bacon pieces and rice krispies.
  6. Press mixture into the pan. Set aside.
  7. In a saucepan (it can be the same one as before), add the chocolate and butterscotch chips. Stir on low-medium until melted. This can also be done in the microwave.
  8. Pour the melted chocolate/butterscotch over the rice kripies. Add sprinkles of sea salt.
  9. Cover and set aside until the chocolate has set.
  10. Cut into bar. Serve. Enjoy.

Besides talking about these amazing bacon scotcheroos, I also want to quickly mention a very special cake for a very special person. This cake has been years in the making. It stems from a random and weird conversation at Taco Bell in the fall of 2006, then became an idea at Public Kitchen + Bar this January, and then a reality last night.

Only for one of my very best friends would I ever make a cake in the shape of a tampon that says “Happy Menarche”.

happy birthday! Kenny, happy 28th birthday, you are amazing. Megan and Danielle, I’m glad we dreamed up this cake. Kelly, Zach, Alana, Scott, Scott, Molly, Bethany, Andrew, Chris, and Corey, thank you for eating the cake (this amazing red velvet recipe) despite its shape.

From bacon dinners to tampon cakes, I truly am friends with the greatest people.

PS- after eating tacos and tampon cake we went to see WITS with Brandi Carlile and Eric Stonestreet (AKA Cam from Modern Family). Amazing. Please go listen to WITS, then listen to all the Brandi Carlile songs, and then watch every episode of Modern Family if you haven’t already.

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Cardamom Pistachio Chocolate Chip Cookies

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How do we make chocolate chip cookies better? Well, we can’t. It’s just a fact of life. But that’s ok. What we can do is make them different. We’re going to add cardamom and pistachios and we’re going to be very happy about it. Trust me on this.

(Side note: different does not mean better or worse, it just means different and different is still good.)

Cardamom Pistachio Chocolate Chip Cookies. Yum.

cardamom pistachio chocolate chip cookies According to my blog index I haven’t made cookies since December 15, but really it was probably at least a week before that. Ok, maybe there was that one time in January… But still, that’s just too many weeks without baking cookies. Eating cookies though, that I have for sure done since December 15 (quantities not to be discussed).

People at General Mills (AKA: the people I give most of my baked goods away to so that I don’t have to eat them all myself) were all like, “Hey Jenna, you haven’t brought in any cookies lately.” And I’m all like “Yeah, I know… weird. Perhaps, soon?” Then I promised I would bring in cookies to the next Twin Cities in Motion marketing committee meeting (which was this past Thursday).

So, cookies just needed to happen. I baked some. And then I ate some. And then I shared some. And then I ate one. And then I shared the rest. But I kept two for myself. And then everyone lived happily ever after.

cardamom pistachio chocolate chip cookies Now I’m sharing the recipe with you so that you and those around you (assuming you share, not judging if you don’t) can be happy as well.

cardamom pistachio chocolate chip cookies We take a basic, but delicious, chocolate chip cookie recipe with lots of butter and sugar and flour. Then we sneak a teaspoon of cardamom in with the dry ingredients and stir some pistachios in with the chocolate chips. We are also going to refrigerate the dough over night so that all these wonderful flavors can meld together.

You know what, let’s not even sneak in that cardamom. Let’s conspicuously add it and blatantly stir in those pistachios. No one likes sneaking around anyways.

cardamom pistachio chocolate chip cookies If you don’t want to wait for the cookies to refrigerate overnight, you should probably work on your patience. But, I understand. When you want a cookie, you want a cookie. I feel you. You can go ahead and bake them right away if you want, I’m sure they will still be delicious. But just know that good things take time and you could be missing out on some even better cookies. #FOMO

We can compromise: bake a couple (example: 3) right away. Eat one straight from the oven. Eat one completely cooled. Give the last one to your significant other/best friend/cat/yourself. Let the rest of the dough sit overnight and bake them ALL the next day. You could even wait an entire 72 hours if you really wanted to.

But let’s be real, in whose fridge does cookie dough even last 72 hours?! A handful of carrots, a spoonful of cookie dough. A bunch of grapes, a bunch of cookie dough. This is why I bring cookies into work!

cardamom pistachio chocolate chip cookies This recipe makes 3 ½ dozen cookies. 3 dozen if you taste test the dough a lot…

And then I ran 10 miles. And then I found $5.

cardamom pistachio chocolate chip cookies Oh, and don’t forget to sprinkle on some sea salt after pulling them out of the oven. Game changer.

Cardamom Pistachio Chocolate Chip Cookies
 
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These cardamom pistachio chocolate chip cookies have all the deliciousness of regular chocolate chip cookies, but also some added flair from the cardamom and pistachios.
Serves: 3½ dozen
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoon vanilla
  • 1 cup dark chocolate chips
  • 1 cup unsalted shelled pistachios
  • Sea salt, for sprinkling
Instructions
  1. In a medium bowl, combine the flour, cardamom, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla.
  4. Add the dry ingredients and mix until just combined.
  5. Stir in the chocolate chips and pistachios (feel free to chop up the pistachios a bit).
  6. Transfer dough to a sealed container and refrigerate for 24-72 hours.
  7. When ready to bake preheat the oven to 350 degrees and line cookie sheets with parchment paper.
  8. Drop dough by rounded teaspoons (or cookie scoop) on the cookie sheets, leaving an inch or two between each cookie.
  9. Bake for 10-12 minutes. Sprinkle a bit of sea salt on the cookies, then let them sit on the pan for 2 minutes before transferring to a cooling rack to cool completely.
Notes
The more you let the dough soften after pulling it out of the fridge, then more they will spread in the oven.

cardamom pistachio chocolate chip cookies cardamom pistachio chocolate chip cookies

 

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Glazed Orange Tahini Bread

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This glazed orange tahini bread. I’ve been dreaming about this for months. Finally, (finally!) I made it a reality.

Glazed Orange Tahini Bread I don’t know why it took me so long to try. Maybe because December was filled with cookies and in January I tried to ease up on the sugar thing a bit? Maybe. Whatever the reason, it’s here now and I am happy.

Glazed Orange Tahini Bread By the way, Happy Valentine’s Day!

Since this is the holiday of love, or whatever, I’ll tell you about my love affair… with tahini. I don’t know what sparked this obsession turned to love, but I’m thankful for whatever did. I must have read about it on a blog and then decided to buy it at the grocery store. Since then I have been putting it on e.ver.y.thing: salads, roasted vegetables, yogurt, spoons that lead directly to my mouth… (don’t judge).

It’s like peanut butter. I don’t allow myself to have peanut butter or almond butter in my pantry anymore (except for special occasions/moments of weakness because it’s too dangerously delicious), so tahini is my new too-obsessed-must-try-to-quit-but-can’t item. There’s always one.

Tahini, if you are unaware, is sesame paste. You can find it in a lot of Middle Eastern and Mediterranean dishes and is a key component of hummus (like this one!) It’s full of protein and healthy fats. I personally love it paired with citrus. Kale + spinach + chopped grilled chicken breast + clementines + tahini = one amazing salad.

So, in the name of St. Valentine I married oranges and tahini and placed them in this bread of my dreams.

Glazed Orange Tahini Bread Similar to my basic banana bread (the most popular recipe on just j.faye by far!) this orange tahini bread has the standard quick bread formula: 2 parts flour + 2 parts liquid + 1 part egg + 1 part fat. We combine the dry ingredients, then combine the wet ingredients, then mix the wet ingredients into the dry.

It truly is that simple.

However, we spruce it up a little bit with the addition of orange zest sugar, freshly squeezed orange juice, and tahini. Then, of course, we add the glaze for more sprucing. You can leave the glaze off, but it’s a holiday, so just put it on there.

Glazed Orange Tahini Bread Yes, I realize that some sort of intense chocolaty dessert would have been a more appropriate Valentine’s Day post. However, the blogosphere is flooded with amazing chocolate candies, cupcakes, brownies, mousse, and layer cakes right now. Have you noticed? I’ve been drooling over all of them for weeks. So I went with the orange tahini bread. Plus, cara cara oranges are crazy good right now… and are pink(ish) so it’s somewhat festive.

Glazed Orange Tahini Bread

Glazed Orange Tahini Bread
 
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This is a simple, delicious quick bread spruced up with oranges and tahini.
Serves: 12
Ingredients
For the bread:
  • Zest from 2 oranges (I used cara cara oranges)
  • ½ cup (115 g) granulated sugar
  • 1 ½ cups (230 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (1 stick) butter, melted
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ cup orange juice
  • ¼ cup Greek yogurt
  • ½ cup tahini
For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1 tablespoon tahini
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
  2. In a large bowl, rub together orange zest and sugar using the back of a spoon or your fingers until fragrant. Add in the flour, salt, baking powder, baking soda. Stir until combined and set aside.
  3. In a medium bowl, whisk together the remaining ingredients until smooth.
  4. Pour the wet ingredients slowly into the dry. Whisk until just combined, being careful not to over mix.
  5. Pour the batter into the loaf pan and bake for 50 minutes or until a toothpick comes out with crumbs.
  6. Let bread cool in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
  7. For the glaze: whisk the powdered sugar, orange juice, and tahini together. Pour over the bread.
  8. Slice, serve, and enjoy!
Notes
You can (probably) substitute the Greek yogurt for milk (dairy or nut) or buttermilk; however, I didn’t try this so I don’t know with 100% certainty.

These would work well as muffins too! Just decrease the baking time to 25-30 minutes.

You can add the glaze as soon as it is slightly cooled. I baked the bread at night and then added the glaze the next morning.

I measured the flour and sugar out by weight rather than volume. I recommend you do the same!

Look at these beautiful flowers. To me. From me. Happy Valentine’s Day <3

Valentine's Day

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Brown Butter Bourbon Blondies

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Brown butter bourbon blondies. This is real life. Do you love it? brown butter bourbon blondies Brown butter, walnuts, and chocolate chips are always a good idea. You just can’t go wrong. Bourbon on the other hand… you can go wrong with bourbon. I’ve learned that lesson once or twice (or more). However, you have no need to fret in this situation. There are two tablespoons of bourbon across 16 bars. I think (and hope) you can handle that.

On the other hand if you pour yourself a glass of bourbon (or two) whilst you bake, that is a different story. You may want to be careful. Just saying.

Now I feel that I need to clarify that I was not drunk (nor was I even drinking) while baking these bars.

brown butter bourbon blondies The mix of the brown butter, brown sugar, and bourbon give these blondies a nice caramel-y, nutty flavor. The walnuts help with the nutty flavor as well (for obvious reasons). The chocolate chips are there, because, well, chocolate. No need to explain further.

If you don’t want chocolate and nuts to get in the way of your butter and sugar you can go ahead and decrease the chocolate chip and walnut quantities from 1 cup to ½ cup. If you want to get crazy you can skip the measuring cup altogether and just throw in a handful or two of each. Do what you’re in the mood for.

brown butter bourbon blondies I know the recipe below is 10 bullet points long, but it is so, so easy. Once the butter is browned the remaining steps take approximately 2 minutes. You just keep adding things into the butter and stirring.

Then you bake. Then you wait. Then you eat.

brown butter bourbon blondies Brown butter bourbon blondies. If you don’t make them for your love of brown butter and bourbon, make them for your love of alliteration.

Also, share them with your friends. They will love you.

brown butter bourbon blondies

 

Brown Butter Bourbon Blondies
 
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Blondies are delicious, but the addition of brown butter, bourbon, walnuts, and chocolate chips make them even better. Plus, they are so simple to make!
Serves: 16 bars
Ingredients
  • 1 cup walnuts, chopped
  • ½ cup (1 stick) unsalted butter
  • 1 ice cube
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • 1 cup flour
  • 1 cup dark chocolate chips
Instructions
  1. Pre-heat the oven to 350° F. Take two pieces of foil and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the blondies can easily be lifted out of the pan. Grease foil with butter or oil.
  2. Spread the walnuts on a baking pan and toast in the oven for about 5-10 minutes, stirring once or twice to ensure they don’t burn. Once toasted, set aside.
  3. To brown the butter: melt butter in a medium saucepan. Whisk the melted butter until brown specks appear at the bottom. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. This should take about 5 minutes. Place brown butter in a large heat-proof bowl and whisk in an ice cube.
  4. Mix in the brown sugar until smooth.
  5. Beat in the egg, vanilla, and whiskey.
  6. Stir in the flour until just combined.
  7. Fold in the walnuts and chocolate chips (feel free to save about a ¼ cup of each to sprinkle on the top).
  8. Place batter into the prepared pan and spread evenly. Sprinkle the remaining walnuts and chocolate chips on top (if you remembered to save them) and pat down slightly.
  9. Bake for 23-25 minutes.
  10. Cool completely before removing bars from the pan. Then cut and enjoy!

In other exciting news, it is my little sister’s birthday today! Jaci is… so many things: beautiful, intelligent, creative, hilarious (especially when crabby), and amazing in every single way. She is one of my favorite people on the planet. We fight. We laugh. We talk/text/email/snapchat everyday. We take a lot of sister pictures. We have a lot of fun. I love her so very much.

The whole family is gathering in Sioux Falls today to celebrate Jaci’s birthday. We’re going to go to a beer festival. It’ll be funnnnnn.

Happy Birthday Jaci! I hope you have a great weekend!

PS – makes these blondies.

 

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Harissa Hummus

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Did you know that harissa is the new sriracha?! And that hummus is… well, still amazing and delicious as usual? So I present you with harissa hummus.

harissa hummus Harissa is a hot chili pepper paste used in a lot of North African cuisine. I first heard about it after stumbling upon this post a few months back and decided that harissa needed to be in my life ASAP. I whipped up a batch and fell in love. This stuff is so delicious.

Don’t get me wrong I still do (and always will) love sriracha, but there is room for two hot sauces in my life.

harissa hummus Last week after noticing a surplus of garbanzo beans in my cupboard I decided it was time to make some hummus. It had been forever since I’ve made any and I already had all the ingredients on hand. Plus, I’m obsessed with my Vitamix (I use it every day, sometimes twice a day), so really any excuse to pull it out.

When I went to grab my jar of tahini out of the fridge I noticed the harissa next to it and grabbed that too. It was a good idea. The creaminess of the garbanzo beans cuts the heat from the harissa, so that it’s not overpowering, but leaves you with that perfect amount of kick.

harissa hummus Have you ever made hummus before? Sometimes I forget how sooo super simple it is to make! Just throw everything in a blender or food processor and BAM. Hummus. Even my little magic bullet could handle processing a batch (it just took some extra patience).

harissa hummus This harissa hummus is smooth and creamy. It’s healthy. It’s delicious. And it has just the right amount of heat. Serve it with a bunch of veggies and pretzels. It’s good with pita chips too. Or spread on a piece of toast with a fried egg. People, there are so many possibilities here.

I suggest that you add it to your Super Bowl spread. At some point in the day you may want a break from chicken wings and cheese and decide that it could be a good idea to consume some veggies and hummus. Maybe you won’t, but I am just sayin, maybe you will.

harissa hummus

Harissa Hummus
 
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This harissa hummus is quick & simple to make, healthy, just a little bit spicy, and super delicious. Serve it with a bunch of veggies and pretzels.
Ingredients
  • 15 oz can garbanzo beans, drained, ¼ cup of reserved liquid
  • ½ lemon, juiced
  • 2 tablespoons tahini paste
  • 2 tablespoons harissa
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
Instructions
  1. Place all ingredients in a blender or food processor and process until smooth.
  2. Place the hummus in a bowl, drizzle some additional harissa on top, and serve with veggies and pretzels.

Also, please go make these cookies. I baked them and brought them into work last week and they are so, so, so, so good. I really think you’ll like them.

chocolate chip cookies

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Apple-Ginger-Cucumber Green Smoothie

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Green smoothies! Do you love them? Hate them? Have no opinion on them whatsoever? Apple-Ginger-Cucumber Green Smoothie If it wasn’t clear by this, this, and this. I loveeee them.

Well, I love all smoothies, not just the green ones. Pink, purple, orange, brown, you name it. No need to discriminate! Every color is beautiful. And delicious.

A variety of fresh fruits and veggies, what’s not to love?! My recent obsession, the one I’m sharing with you today, is this apple-ginger-cucumber green smoothie. Apple-Ginger-Cucumber Green Smoothie In it is – yes, you guessed it – apples, ginger, and cucumber, but I also throw in some greens, spirulina, chia seeds, apple cider vinegar, almond milk, and Greek yogurt. Everything about this smoothie is super healthy and makes my body smile. If dairy does not make your body smile, no worries, replace the Greek yogurt with some vanilla protein powder. Trust me, you’ll want that dose of protein in there to help keep your tummy filled and happy for more than 61 minutes.

Andddd back up a second, spirulina. Have you heard of it? If not, spirulina is a blue-green algae powder that contains all essential amino acids, plus a ton of vitamins and minerals – a “superfood”, if you will. It boasts to improve the immune system, cardiovascular health, blood pressure, energy levels, allergies, etc. I will warn you that it does have a noticeable taste at first (not bad, just different). I use Pure Hawaiian Spirulina pacifica. The jar has lasted me many, many months.

While we’re focusing on ingredients, let’s quickly talk about two more: Apple cider vinegar (ACV) and chia seeds. ACV is a powerful tonic that is rich in enzymes and potassium. It claims to support a healthy immune system, promote digestion, and help with weight loss. I take a watered down shot of Bragg’s Organic “with the mother” every morning. Ch-ch-ch-chia seeds are packed full of protein, fiber, omega-3 fatty acids and claim to be quite good for your heart.

There are a lot of articles and research out there on the internets that support these things. There are also a lot out there that say it’s all hype. I’ll let you do your own googling and opinion-forming. Apple-Ginger-Cucumber Green Smoothie Now back to the green smoothies as a whole. Smoothies are easy to make, but they still take a just a leeetle bit of prep. So, because I will take all the spare morning minutes I can get to either sleep or to drink coffee and read blogs I have two tips:

  • Buy fresh ginger, peel it, chop it up, and store it in the freezer. That way you always have “fresh” ginger on hand to throw into stir fry, smoothies, etc.
  • Cut up the apple and cucumber at night. The cucumber goes into the fridge and the apple goes into the freezer (A, so it won’t brown and B, so it thickens up the smoothie without having to add a lot of ice).

Then all you gotta do in the morning is throw those tasty ingredients into a blender. Bada bing bada boom you have a delicious, healthy, satisfying breakfast.

I know this recipe may scream, “SUMMER!” to you, but it’s 35 degrees in January in Minnesota. That’s basically summer. Apple-Ginger-Cucumber Green Smoothie FYI, this recipe makes 2-16 ounce smoothies. I drink the whole thing and it keeps me full and satisfied until lunch. If you split it with someone (which is oh so nice of you) you’ll probably want a little something extra to go with it or maybe throw in a banana and some extra Greek yogurt.

Apple-Ginger-Cucumber Green Smoothie
 
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This delicious green smoothie is full of fruits, veggies, and other healthy ingredients. It's a powerful way to start your morning!
Ingredients
  • ½ cup almond milk
  • 2 tablespoon apple cider vinger
  • ½ cup plain non-fat Greek yogurt
  • 1 tablespoon chia seeds
  • 1 teaspoon spirulina
  • 1 tablespoon ginger, chopped
  • 1 handful spinach
  • 1 medium apple, chopped (I used honeycrisp)
  • 1 small cucumber, chopped
  • ice cubes
Instructions
  1. Place everything in your blender in the order listed above. Blend until smooth. Serve and enjoy!

Besides being absolutely amazing and delicious, smoothies are so versatile. I always throw in chia seeds, spirulina, and Greek yogurt or protein powder, but I do switch up the fruits, veggies, and flavors from week to week. A few weeks ago I used sumo mandarins, blueberries, kale, and coconut water. Last week I used banana and avocado with chocolate protein powder. I mean, why not mix things up and get crazy first thing in the morn!??!!

What’s your favorite smoothie combination?

Apple-Ginger-Cucumber Green Smoothie

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